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Mini Raspberry Almond Tarts

February 9, 2020

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Overhead view of Mini Raspberry Almond Tarts with powdered sugar on a silver tray.

These adorable Mini Raspberry Almond Tarts have completely stolen my heart. Aren’t these the sweetest little Valentine’s treats? We love anything with almond flavoring around here, and these tiny tarts were there one minute and gone the next!

Stacked Mini Raspberry Almond Tarts on a sliver tray with a jelly jar in the background.

I made them in my mini muffin pan and using the mini muffin liners really made them easy to remove from the pan. Be sure to let them cool completely before trying to remove them. You will not need to spray the muffin liners with nonstick spray. The liners came off easily once the tarts were completely cooled.

Close up view of Mini Raspberry Almond Tart showing the inside.

You could use any flavor of jam or preserves you have on hand. Strawberry, cherry, or peach would be delicious. The center will sink a bit when the tarts are baked, so fill the center with more preserves than you think.

Close up view of Mini Raspberry Almond Tarts stacked.

This recipe makes two dozen Mini Raspberry Almond Tarts but can be easily doubled. It is helpful to have a small, spring-loaded cookie dough scoop to portion the dough evenly into each of the muffin wells. If you don’t have one, just make the dough into one-inch round balls (one level tablespoon).

Mini Raspberry Almond Tarts on a sliver tray.

Make these Mini Raspberry Almond Tarts for someone you love! They’ll definitely get the message.

Did you make this recipe?

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Overhead view of Mini Raspberry Almond Tarts on a sliver tray.

Mini Raspberry Almond Tarts

★★★★★ 5 from 3 reviews
  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 24 mini tarts 1x
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Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, cubed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup raspberry jam or preserves
  • powdered sugar for dusting

Instructions

  1. Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners.
  2. In a food processor (I used my mini size) combine flour, almond flour, sugar, baking powder, salt, butter, vanilla extract, and almond extract.
  3. Pulse until the dough comes together, and then pour it out onto a clean surface and knead together until smooth.
  4. Use a level small spring-loaded cookie scoop to form tight dough balls, rolling them in the palms of your hands.  Place the dough balls in the muffin liners.
  5. Use the blunt end of a wooden spoon to indent the top of each dough ball about 1/4 inch to make room for the raspberry preserves.
  6. Spoon the raspberry preserves into a plastic zip top bag, then squeeze the air out and seal.  Cut a tiny bit of one of the bottom corners off and pipe the preserves into the indent in the top of the dough balls.  The preserves will sink slightly when baking, so overfill the indented space just a bit.
  7. Bake the tarts in a 350 degree oven for 13-15 minutes.  Allow them to cool for about 20 minutes in the pan, or they will be too crumbly to remove easily.  I like to use a butter knife to lift them out.
  8. Dust with powdered sugar and keep in an airtight container for up to 5 days.

Notes

This recipe is adapted from Saving Room For Dessert’s Wild Blueberry Almond Tea Cakes. 

I have also made this recipe into 12 tarts using a standard size muffin pan and liners.  After placing the dough in the 12 paper liners, I pressed a well into the center, and filled them with about 2 teaspoons of preserves.  I baked them at 350 degrees for 18-20 minutes, and then allowed them to cool in the pan before removing. They were wonderful! 


Nutrition

  • Serving Size: 1 mini tart
  • Calories: 88
  • Sugar: 4.1g
  • Sodium: 60mg
  • Fat: 5.1g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0.2g
  • Carbohydrates: 9.8g
  • Fiber: 0.5g
  • Protein: 1.1g
  • Cholesterol: 10mg

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Filed Under: Dessert

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Comments

  1. Sharon Murawski says

    February 10, 2020 at 7:54 pm

    Made them, loved them and shared them!

    ★★★★★

    Reply
    • Julie says

      February 11, 2020 at 11:15 am

      Thank you, Sharon! So glad you enjoyed and shared too!

      Reply
  2. Nora says

    February 16, 2020 at 6:12 pm

    Made these today; so yummy! Loved the almond flavor and perfect little bite size. I didn’t have a food processor, so I used a pastry blender and it still came together great. Thank you for the tasty recipe!

    Reply
  3. Pam S says

    March 24, 2020 at 4:58 pm

    I would last be to make these but do not have any almond flour. Do you think it would change the texture and//or flavor much if I use all purpose or perhaps cake flour instead?

    Reply
    • Julie says

      March 24, 2020 at 5:28 pm

      Pam, I think it would be fine to just substitute an equal amount of all-purpose flour. Let me know how they turn out if you try them. Thanks for your question!

      Reply
      • Pam S says

        March 28, 2020 at 6:42 pm

        I made them today, subbing 1/2 cup of cake flour for the almond flour. I increased the almond extract to 1/2 tsp to give a more pronounced almond flavor since I was not using the almond flour. The dough seemed very dry and crumbly, however the flavor was great when they were done. I used cherry jam instead of raspberry because that is what I had on hand. May try again when I can find almond flour again.

        Reply
        • Julie says

          March 29, 2020 at 8:39 am

          Pam, I’m glad you liked them! The dough is a bit crumbly before baking. Cherry jam sound delicious and I’m glad you could make use of what you had. Happy baking!

          Reply
  4. Rinki says

    June 19, 2020 at 8:07 pm

    I made this, turned out great. But must say the rise was not as much as shown in your pictures. Dont know what I did wrong. Love the taste of the batch I baked.

    ★★★★★

    Reply
  5. Sally powell says

    November 29, 2020 at 9:16 pm

    Does the Butter have to be refrigerated ? Thank you ⭐️

    Reply
    • Julie says

      November 29, 2020 at 9:28 pm

      Yes, I used it right out of the fridge. Enjoy!

      Reply
  6. suzanne says

    December 6, 2020 at 8:44 am

    I want to make these and ship to my family and friends, putting them their own cookie sealed bag, how long to they stay fresh

    Reply
  7. Julie T says

    July 22, 2021 at 2:57 pm

    This easy recipe turned out so scrumptious!! I thought I was making thumbprints for a second there, but these are so much more delicate and delicious. I used red raspberry for half and apricot for the other in 12 regular size cups. 20 min bake…as advertised!

    ★★★★★

    Reply
  8. Erin says

    November 13, 2021 at 1:39 pm

    Can I make this dough ahead of time and chill it overnight?

    Reply
    • Julie says

      November 13, 2021 at 4:35 pm

      Yes, I think that would work well

      Reply
  9. Debbie A Ickes says

    November 22, 2021 at 6:49 pm

    can i freeze them after they cool

    Reply
    • Julie says

      November 22, 2021 at 6:56 pm

      Yes that should be fine. Just may need to dust with powdered sugar after they thaw.

      Reply
  10. Rose says

    November 24, 2021 at 5:01 pm

    These are amazing. I make with whole wheat flour instead of all purpose flour and no almond extract.

    Reply
  11. Fran says

    May 22, 2022 at 11:17 am

    Can you just use beaters I do not have food processor

    Reply
    • Sue D. says

      May 24, 2022 at 1:13 am

      I was wondering the same thing: I don’t have a food processor or pastry blender. I do have electric mixer and a regular blender.

      Reply

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